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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the rump steak in half length ways leaving about a finger thickness uncut to form two sides similar to a book. | 2. Spread the pesto, mustard seeds, garlic and cheese over meat. | 3. Tightly roll meat into a cylinder shape similar to a swiss roll and tie with butcher's twine. | 4. Drizzle with good extra virgin olive oil or avocado oil if available and put into 160°C oven for 25 minutes turning twice only. | 5. Deep fry par cooked jacketed (skins on) potatoes until crispy. Drain and put aside. | 6. Blanch other vegetables, I have a corn cob, carrots, beans peas and zucchini but anything is good. | 7. Once meat is cooked to preference rest for 5 minutes to settle juices and flavour, cut in to portions and serve on plate with potatoes and vegetables. | 8. Have with herb and garlic bread. | 9. Boun appitetto. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rump steak	800			-	-	-	-
garlic clove	2		diced	-	-	-	-
basil pesto	2	tablespoons		-	-	-	-
mustard seed	1	tablespoon		32.004	1.7697	1.643	2.2831
cheese				-	-	-	-
butcher kitchen twine				-	-	-	-
baking potato	3		cut cooked	-	-	-	-
vegetable				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.